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You are here: Home / Recipes / Jams, Jellies, and Condiments / Creme Fraiche

Creme Fraiche

February 21, 2011 Updated July 22, 2017 9 Comments

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Creme Fraiche is so expensive yet so easy to make.  
When I made the Carbonara, I decided that I would purchase my favorite creme fraiche.  I needed to 8 oz containers…the cost…a whopping $5.59 per 8 oz.  That was the best price I could find.  I found the same brand for $6.99.  I started to research how to make creme fraiche.  I CANNOT believe how simple this was.  
Why have I not been doing this for the past ?? years.  
Here we go!

You will need 16 ounces of heavy whipping cream and 2 tablespoons of buttermilk.
Pour the whipping cream into a jar or a bowl.
Add the two tablespoons of buttermilk.
Stir to combine.
If you are using a jar, screw on the lid.  If you are using a bowl, cover with plastic wrap.
Let the jar sit out on the counter at room temperature until thick.  It took about 48 hours for my cream to thicken.  It’s still pretty cold outside in Utah.  I’m thinking that in the summer with warm temperatures that it might not take so long.

After the creme fraiche has thickened, store in the refrigerator.

Voila!
Creme Fraiche.  Probably the easiest thing you will ever make.
Creme Fraiche

16 ounces heavy whipping cream
2 tablespoons buttermilk
In a large jar with a lid, pour in cream.  Add buttermilk and stir.  Let sit at room temperature for 24-48 hours or until cream is the consistency of sour cream.  Store in refrigerator.

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Filed Under: Jams, Jellies, and Condiments

Previous Post: « Carbonara
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Comments

  1. Chellefb36 says

    September 11, 2012 at 12:48 am

    How long will it last in the fridge?

    Reply
    • Janet@simplysogood says

      September 11, 2012 at 3:28 am

      I have had it last a good two weeks.

      Reply
  2. Polda Rouge says

    July 1, 2012 at 7:46 pm

    Omg!!! I was going thru your recipes and I've noticed the carbonara one…I am so happy I clicked on it, I been trying to find a creamy sauce that is also close to the italian "panna da cucina" and usually just the heavy cream wasn't working out for me…I will also try it on tortellini alla panna. Thank you Janet you are a pro at what you do.

    Reply
    • Janet@simplysogood says

      July 1, 2012 at 11:26 pm

      Wow! What a nice compliment. Thank you so much. The creme fraiche is great to always have on hand.

      Reply
  3. Janet@simplysogood says

    March 27, 2012 at 10:22 pm

    I'm so glad you found me, Kathy! This is so awesome to have in the refrigerator and so much cheaper than purchasing. I hope you love it.

    Reply
  4. Janet@simplysogood says

    February 25, 2011 at 11:57 pm

    Ya, right!

    Reply
  5. Season says

    February 25, 2011 at 10:40 pm

    How easy is that?!!!

    Reply
  6. Janet@simplysogood says

    February 22, 2011 at 11:10 pm

    I know!!! I've been paying a fortune for the stuff and had to go to a specialty market to buy it. Not any more. What took me so long?

    Reply
  7. Bryan and Whitney says

    February 21, 2011 at 5:06 am

    Are. You. Kidding. Me.

    That is fabulous. Where I live, creme fraiche is a near-impossible commodity to come by, so I've missed out on a fair number of great recipes in recent years.

    But never again. Thanks for this!

    Reply

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